Description
Crisp and refreshing, these Cucumber Tuna Avocado Salad Rolls are a delightful fusion of flavors and textures. Perfect for a light lunch or appetizer, these rolls are not only visually appealing but also incredibly tasty.
Ingredients
Scale
Tuna:
- 2 tuna steaks (6 to 7 ounces/180-200g each) (boneless, skinless)
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Rolls:
- 2 seedless English cucumbers, outer peel removed and thinly peeled lengthwise into wide strips
- 2 ripe avocados, cut in half, seed and skins removed
- Microgreens
- 1 jalapeno, sliced very thinly
- 1 lime, cut in half
Instructions
- Cook tuna: Drizzle half the oil over the tuna. Smear over one side then sprinkle with half the salt and pepper, flip and repeat. Heat skillet over high heat until smoking hot. Place tuna steak in the skillet and cook on all sides for 45 seconds. Move to a plate and allow to cool completely before slicing.
- Prepare the vegetables: Use a vegetable peeler or mandolin to slice the cucumber lengthwise into thin strips. Set on a paper towel and sprinkle lightly with salt. Cut the avocado into thin slices.
- Assemble the rolls: Once the tuna is cool, cut it into squares. Place a cucumber strip in front of you. Add tuna, avocado, microgreens, and jalapeno. Roll from the tuna end to form a bite-sized roll. Repeat with remaining ingredients. Serve with lime juice.
Nutrition
- Serving Size: 1 roll
- Calories: 265 kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 25mg
